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  1. frankvw

    How much wheat to cause chill haze?

    I've been brewing all-grain beers for about 8 years now. My three latest brews were all Belgian beers which contained a small amount (about 4%) of wheat. They all developed chill haze the moment I stuck them in the fridge. (Yes, I know, these beers shouldn't be served at fridge temperatures, but...
  2. I

    Yeast made a think mat out of trub

    I'm in the process of fermenting an AG batch and was a little impatient with my attempts at seperating the trub before siphoning to my primary... I chilled the wort with my newly made IC down to about 60 degF (just under 5 minutes) and then got a good whirlpool going with a spoon. I haven't...